Rinse the sushi rice several times in cold water until the water runs almost clear.

Drain the rice then cook it with the water according to the package instructions.

Mix the rice vinegar with the sugar and salt, then pour over the rice while it is still hot.

Gently mix and leave to cool.

Using the knife, cut the salmon and avocados into small, even dice.

Spread a first layer of rice into 4 small bowls or ramekins and press down lightly with the back of a wet spoon.

Add a generous layer of diced avocado and salmon, then add a second layer of rice and press down lightly.

Cover the whole surface with a layer of cream cheese and smooth lightly with the back of a spoon.

Mix the black and golden sesame seeds in a shallow plate.

Gently turn each bowl over onto the plate so the sesame seeds stick to the whole surface of the cream cheese.

Serve well chilled.